3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employees did not wash hands in situations that specifically require them to do so (before donning gloves when starting a new task) at the time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed food employee touching ready-to-eat food (cheese bits) with bare hands at the time of inspection.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (milk) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed handwashing sink being used for purposes other than handwashing at the time of inspection. Employee lunch containers were found dirty in the left sink compartment.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Discontinue washing employee containers in the handwashing sink.